Rhubarb���s appearance, both in the garden and in the market, is one of the hallmarks of spring. The tart, fresh vegetable is often paired with other fruits, such as strawberries or apples, but can also be delicious on its own with a sweet topping, as in this easy recipe. If you have an abundance of rhubarb in your garden, you may want to freeze some so that you can prepare this dessert any time of year.

In the market, there are two basic types of rhubarb available: hothouse and field grown. Hothouse rhubarb can be recognized by its pale-red to pink stalks and yellow-green leaves, while field grown has a brighter, cherry-red color and a more pronounced flavor. Although hothouse is available year-round in some areas, field-grown varieties are at their peak from April through June. Look for stalks that are firm and crisp, as brightly hued as you can find, and blemish-free. It���s important to note that rhubarb is often sold with its leaves intact because they help prolong freshness, but only the stalks of rhubarb are edible; the leaves, which contain oxalic acid, are toxic.

This crisp can be prepared either in six 8-ounce baking dishes for individual serving or in a 2 1/2-quart shallow casserole for easy buffet service. Any extra crumb topping can be saved in the freezer for future use.

Get the Rhubarb Crisp recipe.